I mentioned here how I used up some yogurt to make these delicious little loaves. The recipe calls for sour cream, but they are interchangeable in my book and I use whichever I happen to have on hand. These are especially nice cranberry crumb loaves because you use both dried and fresh cranberries. It’s the best of both worlds. Goes without saying that they make nice gifts, too.

I love my little loaf pan, which I don’t use nearly enough so I like to use it for this recipe, but this recipe would make good muffins, too. You could probably get 24 standard size muffins out of the batter, but I’ve not done it, so am not sure. Definitely 18 at least, though.

I use my trusty Mr. Misto to oil the pans. It really only sprays in a stream, now, though. So I use a brush to spread the oil around. I actually prefer not to get the over spray from typical cans- makes for easier clean-up.

I like to sprinkle sugar on the inside of the pan. I do this with all of the sweet breads I make- it’s really very little sugar, but sends it way over the top in enjoyment. Plus the bottom is every bit as good as the top.

Start by mixing the butter and just 1 cup (1/2 c. each) of the sugars together before adding 2 cups of the flour and mixing to incorporate.

Remove 1-1/2 cups of this mixture to a small bowl and add 1/2 tsp. of cinnamon to it. Stir it in and set it aside. Isn’t that a great way to make a topping?

Now, to the mixture in the bowl add the remaining 1/2 cup sugar, 1 cup of yogurt/sour cream, 3 eggs, and 1 tsp. vanilla. Blend well on low, then increase speed to medium-high and beat 2 minutes until smooth.

Now add the remaining 1-1/2 cups flour, 2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt. Confession: I never take the time to mix this in a separate bowl (unless I’m suppose to add it alternately with a liquid)- I don’t want another dirty bowl, I guess. I just dump the dry ingredients into the wet and use the teaspoon to swirl the soda, salt, etc. around in the flour. Ta da- mixed!

However you do it, just mix the dry ingredients in until blended using a lower speed.

Now just fold in the chopped fresh and dried cranberries. I do fold gently here so as to try to keep the dough from turning pink from the fresh cranberries. I use a spatula to scoop from the bottom up in order to incorporate all the berries. You will get some streaks, but it’s OK, they don’t show up in the baked bread (if you’re gentle).

Spoon evenly into prepared pans to about 3/4 full. Then crumble the topping evenly over the dough. It’s not enough to cover completely, but that’s fine because it bakes into the top and becomes one with the dough. A good thing here.

Uh, you may notice that these are more than 3/4 full. Yes, I filled these too high and they puffed over too much. Do not follow in my footsteps here. Regular mini-loaf pans hold more than this pan (about twice as much, actually), so I put extra dough in a ramekin. Next time I’ll use two extras (I’ve gotta make these more often so I don’t forget these little details each time).

Bake for 35-40 minutes at 350 degrees; let cool in pans 10 minutes before removing to a wire rack to cool completely.

Fold in both the cranberries and spoon the dough into the prepared pans.

Crumble the reserved topping onto the tops (if using individual loaf pans, place them on a cookie sheet to easily move them in and out of the oven).

Bake for 35-40 minutes until a wooden toothpick inserted in the centers comes out clean (for muffins, only 18-25 minutes would be needed). Remove to a wire rack for 10 minutes. Then remove from pans to cool completely on the rack.

I don’t have any cranberries now but found this recipe on your site and I’m saving it for this fall. All your recipes look so good. Can’t wait to try this one and several others I just copied. Thanks so much for sharing.